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beet and lemon vinaigrette quinoa


i was inspired by a dish served at m cafe in los angeles, which is known for its healthy and delicious menu choices. its best served cold as a delicious side dish or summer salad.


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  1. Put the quinoa and water in a small saucepan and bring to a boil
  2. As soon as it reaches a boil turn it down to a simmer and cover for 10-15 minutes you want all of the water to be absorbed
  3. Make the vinaigrette my whisking together the lemon juice
  4. Olive oil
  5. And dijon until emulsified
  6. Then add the dill and salt and pepper to taste
  7. Fluff the quinoa with a fork and put in a mixing bowl
  8. Peel the beets and cut into cubes
  9. Add the scallions
  10. Beets and vinaigrette to the quinoa
  11. Toss together and refrigerate for at least an hour
  12. Toss again and serve

Step 9

Total Time in Minute 25

Ingredients Count 8

cooking beet and lemon vinaigrette quinoa

See More Relate Photo




Lemon juice

Olive oil

Fresh dill

Dijon mustard

Cooked beets


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